Combine the mussels, wine, garlic, thyme, bay leaves, leeks, and carrots in a large pan.
Cover the pan and bring to a boil. Steam until mussels open.
Remove the mussels and arrange them in 2 large soup bowls.
Cook the liquid until it reduces by half. Pour the sauce over the mussels.
Garnish with parsley.
Yield: 2 servings